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Enzyme Research
Volume 2016, Article ID 3016149, 11 pages
Research Article

A Comparative Study of New Aspergillus Strains for Proteolytic Enzymes Production by Solid State Fermentation

Instituto de Investigaciones Biotecnológicas-Instituto Tecnológico de Chascomús (IIB-INTECH), Universidad Nacional de San Martín (UNSAM) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Martín, 1650 Buenos Aires, Argentina

Received 30 July 2015; Revised 28 December 2015; Accepted 10 January 2016

Academic Editor: Raffaele Porta

Copyright © 2016 Gastón Ezequiel Ortiz et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Supplementary Material

A state of the art of proteases production by Aspergillus, moister determination of wheat bran with different water activities at 28°C, Multifactorial ANOVA and clusters analysis of proteolytic activity from different crude extracts, ANOVA of the influence of temperature and pH on the proteolytic activity of 4 strains of Aspergillus, Arhenius plots for proteasas produced by Aspergillus strains, SDS-PAGE for casein and gelatin hydrolyzed using protease extracts from A. sojae, the Michaelis-Menten constant and maximum velocity values for proteasas from Aspergillus strains are provided.

  1. Supplementary Material